We’ve been wanting to brew a Vienna forever. But the timing never really worked out. And then we had to perseverate over the malt bill. And agonize over the hop schedule. And we started getting in our own heads about it, because we CARED SO MUCH. It had to be just right and toasty and breadcrusty and caramelly and spicy but still dry and snappy. When push came to shove, we came up with a blend of Vienna, Munich, Caramunich malts (all from Weyermann) and hopped it with Magnum, Tettnang, Saaz hops and this is where we are right now. We don’t always brew lager, but when we do, we play for keeps. Whatever that means. You get the grist.